This rich satisfying casserole gets more flavoursome overnight and leftovers make a great option for lunch the next day.

Ingredients

6 chicken thighs (boneless or bone in)

1 tbsp each crushed garlic, chilli and ginger

1 cup Chicken stock

1 cup Cream, coconut cream or half and half

½ tsp Chilli flakes

1 Capsicum, zucchini, carrot etc

1 Onion

2 Limes (cut into quarters)

2 Kaffir lime leaves

6 Button mushrooms whole

Chopped fresh parsley or herbs of your choice

1 cup Spinach leaves, Asian greens etc

Instructions

Sauté chicken thighs in coconut oil until just browned, add crushed garlic, chilli and ginger. When chicken has browned slightly add cream, chicken stock, and a sprinkle of chilli flakes. Cut vegetables into large chunks and add with whole button mushrooms and limes to the chicken cream mixture. Pour into an oven dish, cover with tinfoil and bake at around 170 degrees Celsius for 40-60 minutes. The sauce should thicken and turn a rich red colour. Add parsley and spinach leaves before serving. Serve this dish on its own or with a side of cauliflower mash or cauliflower rice.